This Elk Liver Pâté honors the whole harvest by putting to use the elk liver instead of simply throwing it away. Elevate the traditional liver & onions into this liver pâté with a sweet and savory onion jam.
This recipe was developed in partnership with The Honest Bison. All opinions are our own.
One thing we’ve committed to going forward is making use of the whole harvest. From bones to organ meat, there’s so much nutritional value in the whole animal, and it’s a shame when it goes to waste.
We had the opportunity to experiment in the kitchen with our partners at The Honest Bison, and develop some deliciously elevated recipes using these parts of the animal.
This elk liver pâté is great for a nutrition packed snack or an elevated wild game appetizer.
Ingredients needed:
- 8 oz The Honest Bison Elk Liver
- 1 tsp. minced garlic
- 2 tsp. dried thyme
- ½ tsp. pepper
- ½ tsp. salt
- 6 Tbsp. unsalted butter – divided
- 2 Tbsp. heavy cream
- Onion or bacon jam
How to make Elk Liver Pâté
- Melt 3 Tbsp. unsalted butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sliced liver and season with salt, pepper, and dried thyme.
- Cook for 2-3 minutes on each side until it’s no longer pink.
- Remove and let cool.
- Once cooled, add the cooked liver to a food processor. Add in the remaining 3 Tbsp. unsalted butter, and heavy cream. Process until smooth.
- Transfer to a glass jar or storage container and refrigerate overnight.
- When ready to serve, remove from the refrigerator and let it warm at room temperature until it’s softened.
- Serve with crackers or toasted bread and top with an onion or bacon jam.
Recipe FAQ and notes
What is liver pâté made of?
Every recipe tends to vary, but the core ingredient is the liver of whatever animal you are using. In this case, we’re using an elk liver as the foundation for the liver pâté. The liver is normally cooked and then processed with rich fats like butter and cream and seasonings.
What is liver pâté good for?
With its simplicity to make, it’s an easy recipe that’s packed full of vitamins and minerals – being a rich source of iron and Vitamin A. Liver is incredibly nutritious, and contrary to popular belief, it does not contain toxins.
Recipe notes –
- Store in the refrigerator for up to seven days.
- If you’re unable to find onion or bacon jam in the grocery store, you can make your own version at home with this Bacon Jam recipe.
Recommended kitchen resources for this recipe
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Prepping for your elk hunt this year? Check out these resources!
- My Honest Review of First Lite Technical Hunting Apparel
- Which Colorado Elk Hunting Season is Right for You?
- 6 Resources for Planning your first DIY Colorado Public Land Elk Hunt
Enjoy these other elk recipes!
- Elk Sirloin Sirloin Steak and Potato Foil Pack
- Elk Swedish Meatballs
- Elk Bolognese Sauce
- Elk Lasagna Recipe
Elk Liver Pâté Recipe
Elk Liver Pâté
This Elk Liver Pâté honors the whole harvest by putting to use the elk liver instead of simply throwing it away. Elevate the traditional liver & onions into this liver pâté with a sweet and savory onion jam.
Ingredients
- 8 oz elk liver
- 1 tsp. minced garlic
- 2 tsp. dried thyme
- ½ tsp. pepper
- ½ tsp. salt
- 6 Tbsp. unsalted butter - divided
- 2 Tbsp. heavy cream
- Onion or bacon jam
Instructions
- Melt 3 Tbsp. unsalted butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sliced liver and season with salt, pepper, and dried thyme.
- Cook for 2-3 minutes on each side until it’s no longer pink.
- Remove and let cool.
- Once cooled, add the cooked liver to a food processor. Add in the remaining 3 Tbsp. unsalted butter, and heavy cream. Process until smooth.
- Transfer to a glass jar or storage container and refrigerate overnight.
- When ready to serve, remove from the refrigerator and let it warm at room temperature until it’s softened.
- Serve with crackers or toasted bread and top with an onion or bacon jam.
Notes
- Store in the refrigerator for up to seven days.
- If you’re unable to find onion or bacon jam in the grocery store, you can make your own version at home with this Bacon Jam recipe.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 194mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 9g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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